Mijiro eye of a brewer of sake family. With Noguchi Naohiko brewer of sake

The back which improved in the meek expression wrinkles choose as an outer corner of the eye directly when I laughed, and the palm though the height is small, which is big. The age when Noguchi brewer of sake on whom overalls look good is born (in 1932) in 1932, and I collect data, is 86 years old. The sharp power of observation which is shown at the sudden time which doesn't make its age feel is also striking.

Suzu-gun where birth place is Noto Peninsula (Notocho). My father and my grandfather grew into a brewer of sake family as a brewer of sake. To the making alcoholic beverages by which Noguchi brewers of sake as " (warai) which was seeing only a sea when he was a child," are Shizuoka and Mie by 16 years old, as a probation, storage. The work is very severe, a straw bag of rice (60kg), they don't seem able to carry, for, when it isn't useful for sake brewing, it's said that it was called. "At that time is just after the end of the war and the person who is only 2 years older returns and has not come while going to the front. That I have to do every kind of thing if I think of that, I threw myself into sake brewing and Takeshi study built with koji (malted rice) was done."

I return to Ishikawa Prefecture by 28 years old and lives the brewer of sake life which equals the sum total for 50 years in sake brewing "chrysanthemum princess" and "Kano, (that) sake brewing" after that. "The whole country New Sake appreciating and evaluating meeting" then, brilliant winning a prize reki as 12 times of gold prize continuation and 27 times of sum total. Meanwhile you could pump the Special Brewed Sake other sake brewing was making only for appreciating and evaluating meeting into a market, bear "Special Brewed Sake boom" and spread the name through the whole country. It was brilliant in "Ministry of Health, Labour and Welfare" authorization "present-day master craftsman" in 2006, was also awarded a Yellow Ribbon Medal (The cherry tree one is shouldered.) in 2008 and was the existence which is also called "God of sake".

The sake brewing by which Japan is "Noto brewer of sake" and "Noto way" famous for outstanding technology

Japan grown from about 2000 years before, personal sake brewing is a gift of the fermented technology which is also complicated in the limit without parallels by the world and delicate. The heavy responsibility which is to the extent it's called when the highest officer of a craftsman group who makes the sake is "brewer of sake", and make of liquor is decided experience of a brewer of sake by the sense. "Noto brewer of sake" is ranked as "Japanese four great brewer of sake" as well as "Tajima" in "the south", "Echigo" of Niigata and Hyogo-ken of Iwate in the brewer of sake group in a various part of Japan, and the high technology is also inherited continuously now.

Noto's sake brewing group was called "Noto people" from the Edo Period, and stewards were a cluster with Noto brewer of sake at the head, and "Noto way" and done original technology were being brought up. "The liquor by which liquor of Noto school is strong and has the taste like rice. Because severe labor on the 1st has been often accepted by finished drink at dinner before in particular, when it's watery, it's disliked. The strong taste was desired." and, Noguchi brewer of sake. Even during setting such Noto way", four brewers of sake who excel come to call whether it's from everytime "the Noto brewer of sake big four", Mr. Noguchi is named as the one person, too.

The liquor the Noguchi brewer of sake who evolves according to the time makes

I'm the Noguchi brewer of sake who has offered a life to sake brewing, but since I don't drink liquor actually, it's surprise. It's said that it's big reference of the next sake brewing to see a reaction of the visitor who comes to the wine cellar and the person who has come to the tasting event. Needs change a little and the today when "Noto's a way strong liquor" from the front also functions by the comfortable environment says that "that the flavor of the rice passes through the throat, feeling, SA and dryness RU liquor" are asked now. "When I try to take out the flavor, it becomes heavy. When the dryness is made good, it becomes thin and spicy. A balance is difficult." and, wry smile. Still it's said that to brew the sake by which a change in a taste (I'll lay.) was sensed immediately and the time was taken before others is worth living of Noguchi brewer of sake.

I'll introduce the liquor of "Noguchi Naohiko" such master craftsman's firm technology and the sense in which the time is taken sensitively were fused.

<Daiginjo>

Daiginjo of the whole body the Noguchi brewer of sake who caused a Special Brewed Sake boom in 1970 's creates (the pith where I don't come). The sour taste a cool sense is is felt a little, dark, pure one. The reverberation is rather short by the elegant deep fragrance. Even if it's made a gift, it's liquor with an appreciated special sense.

<Yamahai trained, series>

Yamahai trained which is also called a pronoun of Noguchi brewer of sake. moto Which filed rice by an oar stick (it's bought, prevent) by an abbreviation of "mountain wholesale abolition moto (and, oh, I'm dropped off, yes, with frost)" with Yamahai, abolished crushed work as "mountain wholesale" and prepared (the one which becomes the origin = origin which makes unrefined sake fermented). The liquor made with this is called "Yamahai trained". It also took time for trouble, so I declined like a time whole country, but I restore excellently by the Noguchi brewer of sake. The strong taste and the faint sour taste of the core out of which I got the charm of the rice the Noguchi brewer of sake person himself produces to the full are a series of an exquisite balance. "It's light and also outstanding in the chemistry with a meat dish. There also seem to be a lot of ones liked by a young lady recently."

<Genuine Brewed Sake>

"The one I'm recommending to the first one is authentically brewed. It's also this that it's popular by tasting." and, Noguchi brewer of sake. Cold Sake, Warm Sake and liquor with the interest by which the taste completely changes with the temperature. The dryness, a gobbet, already, a gobbet, I only feel like drinking.

<Junmai Sake>

The brewer's rice a farmer around the Sakagura (sake brewery) grew is used 100 %. The taste by which rice is itself sinks in, and the floral fragrance brims over.

"Noguchi Naohiko research center" the limitation series which chose the best lot from the inside made in 2017 of the complete first year and managed maturely. It's in the asymmetric original bottle a famous fine arts person designed.

The most advanced Sakagura (sake brewery) which stands in the abundant country naturally "Noguchi Naohiko research center"

The "Noguchi Naohiko research center" which was established for the purpose of handing technology and sake brewing spirit down to the younger generation. There is green over which the country in a gorge spreads at about 30 minutes by car from Komatsu Airport at the abundant place. You assume it snows, and that the climate which becomes less than 5 ℃ is good for the "brewing sake in midwinter" which teaches liquor a cold season, and the air which became clear is also important. It was possible to draw Shiroyama's clear subsoil water from a well of about 90 m of depth which is next to the research center, and this place was chosen as a place ideal for sake brewing.

One ahead of the entrance of the modern impression, sales space (Purchase corresponds to only a credit card.) A request of the Noguchi brewer of sake who says "The place which touches a hand would like to take a tree in as much as possible." is reflected, and the wall is also made of wood using a big one board, and it has been built into a table for guests. It's the space where favorite 1 can be chosen calmly while seeing goods which equal wall.

There is a gallery where the Sakagura (sake brewery) interior is thought to go out of the entrance once and go up the stairs which are aside of the building over glass. It's characteristic that big photograph of the Noguchi brewer of sake is designed on the whole wall so that one in the Sakagura (sake brewery) may watch the steward who works. A brief summary of career of Noguchi brewer of sake and the dignity of using are exhibited in a gallery (Only a subscriber of sake Experience by "grove hermitage" "liquor fact" can enter gallery space.)

Many people who visited this wine cellar should be surprised at a building different from a conventional image of "Sakagura (sake brewery)". It's Noguchi way it's very rational actually while having that in work as the brewer of sake who esteems tradition, and to give priority to efficiency. It was introduced for about 40 years, and I kept getting a record of sake brewing, and it was being investigated scientifically. The thing for which I depend on person's sense is made minimal, and it's mechanized to be made. It's the research center which had these latest facilities that I gave the form to philosophy of such forward Noguchi brewer of sake.

The tasting room where it was wrapped silently that it's in the most inside in a building "grove hermitage (investigated bean jam)". How to enjoy oneself new sake by which the temperature of the liquor container and the liquor is different and depends on combination with the home-grown ingredients, Experience, can. Traditional beauty by a direction of Kutani chinaware living national treasure and a fine arts person breathes, a guest from foreign countries as well as the country hypnotizes the space made dignified, too.

The counter which became the letter type of KO is 4 mats and a half of size which imagined tea-ceremony room wind space. Then sake Experience held once a day "liquor fact" can test several kinds of liquor a steward will recommend the time by tasting. Experience where it's also fascinating the taste changes with a container, and that Kutani chinaware, pottery and a glass are felt. You can spend time which is the premium which can find liquor and a food newly while enjoying the relish taken with sake for which a home-grown fermented food was arranged.

Lodgings and nap Property are also maintained so that young stewards can be immersed in sake brewing at a research center. "Sake brewing is built with dream. I want you to have a dream and work tightly. I think that's most important. If you grow up in order to do the sake brewing which seems to be itself in the future, you're happy.".
Even such spirit of Noguchi brewer of sake as well as high technology and a way of life are succeeded to to young people with a will, and the future "Noto brewer of sake" is cherished.

Outside of the window of "grove hermitage" spreads fully, Noguchi brewer of sake told the rice paddy which flashes to the end while looking. "It's good on the tongue, and when I pass through the throat, disappears refreshingly exhilaratingly. Oh? Where did you go? And, I feel like drinking again (warai). You'd like to brew such sake.".